Nutty and studded with chocolate chips, these cookies are a delicious gluten-free treat. [Photograph: Elizabeth Barbone]

These peanut butter cookies bake up soft and chewy. Milk chocolate chips mimic the flavor of a classic peanut butter cup. If you're dairy-free or don't like the taste of milk chocolate, simply replace the milk chocolate with dark or dairy-free chocolate chips.

Why this recipe works:

Using all peanut butter and no butter or shortening gives the cookies a rich peanut butter flavor.

The two eggs and baking soda leaven the cookies, so they bake up into little mounds, instead of spreading into flat cookies.

Directions

1.

Adjust oven rack to middle position and preheat oven to 350°F. Line two rimmed baking sheets with parchment paper. In small bowl, whisk together white rice flour and baking soda. In large bowl, stir together dark brown sugar, peanut butter, eggs, and vanilla extract with wooden spoon until smooth. Add dry ingredients and stir until a dough forms. Stir in chocolate chips.

Allow cookies to cool slightly on baking sheet for 5 minutes. Transfer to a wire rack to cool completely. Repeat with remaining dough and unused prepared baking sheet. Store cookies in an airtight container at room temperature for up to 4 days.

Despite being born with life-threatening food-allergies, Elizabeth graduated from the Culinary Institute of America. Today Elizabeth develops delicious and creative recipes for the food allergic and gluten-free communities through her site GlutenFreeBaking.com, cooking classes, and regular radio and television appearances. She is the author of two cookbooks: Easy Gluten-Free Baking and
How to Cook Gluten-Free. And the host of the Cook Bliss podcast

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